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On June 4, 2010, the states of Yucatán, Campeche and Quintana Roo were awarded a Denominación de Origen for the habanero variety of chile pepper by The Mexican Institute of Industrial Property (IMPI) of the Ministry of Economy. Thus the habanero joins the ranks of the Espelette chile of France and the smoked paprika of Spain, Pimentón de la Vera, as the only pepper products to win the same protection as Champagne, Parmesan cheese, and Dijon mustard. In Mexico, this means that if a manufacturer wants to use the word “habanero” for his product, it must contain habaneros made in these three states and nowhere else. If the pods were grown in Chiapas, the manufacturer cannout use the word “habanero” in the product’s name or description. But what does this mean for U.S. manufacturers? Not much, especially considering all the “Parmesan” cheese sold in this country that is not made in the region of Parma, Italy. Yes, Champagne is protected in the U.S., where similar products must be called sparkling wine. But the spirits industry in the U.S. is highly regulated by the federal government while the cheese industry is not. So look for little change in fiery foods products in the U.S. The E.U. is another story, and I have sent this information to Harald Zoschke in Germany for his opinion.
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